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Pasta With Prosciutto in a Lemon Cream Sauce
By Hungry Chefs on January 17, 2005
Photo by Hungry Chefs
11 Reviews
- Prep Time: 15 mins
- Total Time: 25 mins
- Servings: 4
Photo by Hungry Chefs
About This Recipe
"My mom found this recipe years ago, and since then it has been a favorite among my own family and with anyone who got my mom to give up the recipe :) ... So flavorful, you too will not only enjoy this but never truly be able to get enough of it!"
Ingredients
- 2 tablespoons butter
- 3 large shallots, minced
- 3/4 cup low sodium chicken broth
- 1 cup whipping cream
- 2 teaspoons grated fresh lemon rind
- 1 teaspoon orange zest
- 1/4 teaspoon cayenne pepper
- 1 -2 cup frozen green pea, thawed
- 2 teaspoons thinly sliced fresh mint leaves
- 1 tablespoon fresh lemon juice ( 1 lemon)
- 1 lb penne pasta
- 1/2 lb prosciutto ( 12 thin slices)
Directions
- Melt butter.
- Add shallots and sauté until translucent (about 2 min.).
- Add broth.
- Simmer over medium-hi heat until reduced to 1/4 cup (about 2 minutes).
- Add cream, lemon peel, orange peel, and cayenne.
- Simmer until sauce thickens slightly (about 3 minutes).
- Add peas.
- Simmer until heated through (about 2 minutes).
- Stir in mint and lemon juice.
- Meanwhile, cook pasta.
- Cut up prosciutto into bite-size pieces (approx. 1-2 square inches) and add at end to mixture.
- Mix cream sauce with pasta.
- Sprinkle fresh Parmesan on top.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (313 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 711.3
- Calories from Fat 275
- 38%
- Amount Per Serving
- %
- Total Fat 30.5g
- 47%
- Saturated Fat 17.7g
- 88%
- Cholesterol 96.7mg
- 32%
- Sugars 2.2 g
- Sodium 122.7mg
- 5%
- Total Carbohydrate 100.7g
- 33%
- Dietary Fiber 14.2g
- 57%
- Sugars 2.2 g
- 8%
- Protein 13.0g
- 26%
Reviews
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"This was absolutely fabulous. Have made it several times - wouldn't change a thing. Thanks for posting!"
By Sallie H on June 13, 2010 | 1115348
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"OMG!! All I can say is just FABULOUS!! Don't forget the cayenne, it adds a necessary kick!! Thanks Hungry!"
By Madonna 66 on December 08, 2009 | 1003617
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"this was soooooooooo good! used a whole pint of cream, and doubled the lemon and orange zest and mint. also added a little more lemon juice. absolutely loved it!"
By a_olson82 on September 20, 2007 | 482692
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"I had prosciutto left over from another recipe and used this. I think the lemon flavor made it. I can't stand peas so I cut asparagus cut in 1" pieces and it was great! Thank you!"
By jrusk on February 07, 2007 | 370227
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"This turned out great, but didn't have the flavor I was expecting. In the future I would substitute capers for the peas, and I think it would fare better. The cayenne pepper adds suprising flavor, and is the perfect amount for the recipe."
By MissHermes on February 17, 2006 | 248976
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"This is a really good recipe. i didnt add the orange zest or mint but it still tasted great."
By Sarah Rhiannon on January 27, 2006 | 302804
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"Made this last night for my DH and in-laws. Wonderful! Will be making it many times in the future."
By QueSiDia on January 26, 2006 | 242330
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"Wow! This was delicious!! Wouldn't change a thing. If you didn't have prosciutto on hand, leftover roast or rotisserie chicken would be nice in it, too. What a combination of flavors!"
By crispychick on August 30, 2005 | 199493
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"Mmmmm! This sauce was super easy and super tasty! I actually used it with Ravioli instead. It was pheonominal! I will use this recipe again for sure! Thank you for sharing this recipe! LA :-)"
By L.A. Stewart - way upstate N.Y. on June 06, 2005 | 179476
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"Ewood was right on with his assessment. This is one excellent receipe that I can honestly say is a keeper. Fairly easy to prepare as well. A note to the guys out there...this dish really impresses the ladies. "
By Chef Tommy Boyardee on January 24, 2005 | 149052
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"This was honestly the best thing I have ever eaten! The amazing mix of flavors from the orange, shallots, mint, and pepper mix with the smokey taste of the meat...its the best combo...If I could choose 1 dish and eat it every day for the rest of my life this would be it no exageration."
By Ewood on January 20, 2005 | 147943
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